Creating homemade cream puffs doesn't have to be a daunting task. With the right recipe and a little practice, making these delicious treats can be a breeze.

Easy homemade cream puffs are all about simplicity and convenience. Instead of fussing over complicated pastry dough or fillings, these cream puffs can be made with just a handful of simple ingredients that are likely already in your kitchen.

Cream Puffs Recipe

Cream puff is made with a French pastry dough, called choux pastry or pate a choux. it is a light, airy dough that is used to make a variety of pastries, such as cream puffs, éclairs, and churros. It is made with butter, water, flour and eggs which are mixed together and then piped into shapes before being baked in the oven. Choux pastry can also be filled with sweet or savory fillings like whipped cream or cheese. It's an incredibly versatile dough that can be used to create a variety of delicious desserts.

Cream Puffs Ingredients:

Choux Pastry:

Butter
Water
Salt
Sugar
All purpose flour
Eggs

Filling:

Whipping cream
Powdered sugar
Vanilla extract
Sliced strawberries ( optional)
powdered sugar for dusting

How to Make perfect cream puffs:

Choux pastry:

Preheat oven to 400F. line a baking sheet with parchment paper or a silicone mat.

In a heavy bottom saucepan on a medium-high heat, add butter, water, salt, and sugar. Bring to heat, then remove from heat and add flour all at once and stir to combine with a wooden spoon.

Once the flour is incorporated, place the saucepan back on the heat and cook until the dough start to forms into a smooth ball and a thin layer forms on the bottom of the pan.

Transfer dough to a large mixing bowl and let it cool for 5 minutes.

Beat the eggs and slowly mix in the dough with a wooden spoon or hand mixer. mix until smooth and shiny.

Transfer the dough into a piping bag fitted with a ½" round tip. pipe small rounds of dough leaving some gap in between. Smooth out little peaks with wet fingertips.

Bake for 20 minutes (without opening the oven) or until swollen and golden in color. Transfer to a wire rack.

Cut the top of the puffs or piece a hole after they cool slightly (they should be hollow inside).

Whipped cream filling:

In a large mixing bowl, add ½ cup whipping cream, powdered sugar and vanilla extract. Beat on medium high until stiff peaks.

Transfer the whipped cream to a pipping bag and fill inside the puffs. You can fill with sliced strawberries or raspberries inside too. Dust with powdered sugar and serve.

How to Avoid Puff Pastry from Deflating?

When it comes to cream puffs, one of the most common problems is that the puff pastry can deflate during or after baking. Here is how you can avoid this.

Make sure the choux dough is not too wet nor too dry.

Avoid opening the oven door during baking. Steam is critical to the rising process, so heat loss during baking can affect your pastry.

Avoid taking them out of the oven too soon. It should be golden brown in color.

Piece a hole or cut the top off as they cool slightly. There’s still steam inside, and when you let it all escape before the pastry has cooled, your dough might deflate.